1. Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.
2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.
This is very simple and tastes amazing! If you are cooking for yourself, it will last about 5 days if you eat it for all three meals of the day.

SO HOW'D IT GO?

My omnivore DH said that good Macaroni and Cheese is the food of the gods. This definitely qualifies. He loves it! So do I. He wants me to make more to put in the freezer. It's one of the recipes that the Vegan Once a Month Cooking Site uses: http://vegoam.wordpress.com/category/menu-a/ and it certainly deserves a place in everyone's freezer! ;)b

woooooow. i am super duper impressed with this stuff. it is so good!! i added spinach, red bell pepper, mushroom, onion and some cayenne to the sauce. i added a little less soy sauce and left out the salt (but used garlic salt instead of garlic powder since that's all i had.) this was amazing!! i think i'll add broccoli too next time.

Made this tonight and was disappointed. Maybe I had my hopes up too high. It was very creamy, not curdled looking like so many sauces I've seen with tofu base. But the flavor was... odd. And there's an aftertaste I wasn't too happy about.

I probably won't make this again, but if I do, I'll definitely leave out the mustard, maybe use the tamari instead of soy, add some steak sauce (my husband put some on his, said it was better.)

I'm still new to this, so maybe I had unrealistic expectations. It was edible, even by the nine year old, but no one really enjoyed it.

Thank you , thank you for a wonderful recipe!! I took it to a church dinner and it was a hit!Even the children liked it and you know, thatis the test for recipes, if children like it thenit is gooood!! Thanks again! :)

I made this recipe, adding 4 Tofurky spicy sausages (cut up) and peas. I pre-cooked both before adding to macaroni just prior to the baking. It is a good dish. I would suggest calling it something other than Mac & Cheese which does create different expectations. But it's good, so probably doesn't matter what you call it! My daughter liked it as well but there is plenty for everyone!

loved it =) im a carb-ivore so this is perfect! ii had made this recipe before and had found that the cheese sauce was a bit runny, so this time i added about 1/4 cup of panko breadcrumbs directly into the blender with the cheese sauce (i cut the recipe in half) and it was sooo much better. i also sprinkled some on top before i baked it. i ate like half the pan by myself =P

I thought the taste was GREAT but waaayyy too salty, going to try again with low sodium soy sauce and no salt. I only had a pound of mac and used the extra sauce to make dip, added more water and some arrowroot powder and my boyfriend ate it with salt free tortilla chips and it was really good.

I made this last night and just ate some of the leftovers for dinner tonight. Awesome! I've been vegan for almost 2 years and this is the first time i've made or eaten any mac and cheese. I wasn't disappointed! I used multigrain rotini and liquid aminos, added a squirt of agave and a little black pepper and topped it with vegan parmesan. I will definitely make it again, and will probably jazz it up with a little broccoli, mushrooms, etc. Great recipe!